Vermicelli in saffron sauce
Instructions
Make a very low heat and FRY in oil the finely chopped onion, parsley and pumpkin flowers.
Add saffron diluted in a little broth, salt and pepper.
Allow to cook for a quarter of an hour.
In a pan put the sausages stamped with a finger of water: when they took out the fat, add two teaspoons of tomato paste and cook adding a little broth.
In a saucepan, Cook the vermicelli ranging drained al dente.
Throw them in a pan together with the grated pecorino cheese.
Add the sauce that must have been previously passed to the pass, and mixed with an egg yolk.
Blast for one minute to heat, serve after pouring on the sausages cut into pieces with their red sauce.
Ingredients and dosing for 4 persons
- 500 g of vermicelli type noodles
- 1 onion
- 1 bunch of pumpkin flowers
- 3 sausages
- Broth
- Olive oil extra virgin
- Saffron
- 1 egg
- Parsley
- Salt
- Pepper
- Grated pecorino cheese
- Tomato paste